Crispy Kinako Adzuki Cookies

• 60 grams Unsalted butter or margarine
• 30 grams Granulated sugar
• 40 grams Tsubu-an
• 80 grams Cake flour
• 20 grams Kinako
• 1 pinch Salt

1. Bring the butter to room temperature or microwave for 30 seconds to soften.
2. Add the granulated sugar and mix well.
3. When the butter and sugar are fluffy and creamy, add the tsubu-an and mix well.
4. Sprinkle in the cake flour, kinako, and salt and fold in with a rubber spatula until the dough forms into a ball.
5. Wrap in plastic wrap and shape into a cylinder.
6. Put it in the refrigerator to rest for about 30 minutes.
7. Remove the plastic wrap and slice the dough to 5 mm thick.
8. Bake for about 20 minutes in an oven preheated to 180 degrees C.
9. This is the tsubu-an I used this time.
10. These cookies would also be delicious made with homemade tsubu-an.
11. Try the plain adzuki version of these cookies
12. Try the matcha version

butter, sugar, flour, kinako, salt

Taken from cookpad.com/us/recipes/145992-crispy-kinako-adzuki-cookies (may not work)